R58-11-6. Identification and Records

  (1) Livestock Identification - Pursuant to requirements of Section 4-24-13, it shall be unlawful for any license holder to slaughter livestock which do not have a Brand Inspection Certificate or Farm Custom Slaughter Tag filled out at the time of slaughter.

  (a) Animal owners must have a Brand Inspection Certificate for livestock intended to be farm custom slaughtered, issued by a Department Brand Inspector prior to slaughter, paying the legal brand inspection fee and beef promotion fee. This will be accomplished by the animal owner contacting a Department Brand Inspector and obtaining a Brand Inspection Certificate (Custom Slaughter-Release Permit).

  (b) Animal owners must also obtain farm custom slaughter identification tags from a Department Brand Inspector for a fee of $1 each. These tags will be required on beef, pork, and sheep.

  (2) Records.

  (a) The Custom Slaughter-Release Permit or Farm Custom Slaughter Tag will record the following information:

  (i) An affidavit with a statement that shall read "I hereby certify ownership of this animal to be slaughtered by (name). I fully understand that having my animal farm custom slaughtered means my animal will not receive meat inspection and is for my use, the use of my immediate family, non-paying guests, or full-time employees. The carcass will be stamped "NOT FOR SALE" and will not be sold." This statement must be signed by the owner or designee.

  (ii) In addition to this affidavit, the following information will be recorded:

  (A) date;

  (B) owner's name, address and telephone number;

  (C) animal description including brands and marks; and

  (D) Farm Custom Slaughter tag number.

  (b) The Farm Custom Slaughter tag must record the following information:

  (i) date;

  (ii) owner's name, address and telephone number;

  (iii) location of slaughter;

  (iv) name of licensee;

  (v) licensee permit number; and

  (vi) carcass destination.

  (c) Prior to slaughter the licensee shall:

  (i) Prepare the Farm Custom Slaughter tag with complete and accurate information;

  (A) One tag shall stay in the license holder's file for at least one year.

  (B) One tag plus a copy of the Farm Custom Slaughter-Release Permit shall be sent into the Department by the 10th of each month for the preceding month's slaughter by the licensee.

  (C) After slaughter, all carcasses must be stamped "NOT FOR SALE" on each quarter with letters at least 3/8" in height; further, a Farm Custom Slaughter "NOT FOR SALE" tag must be affixed to each quarter of beef and each half of pork and sheep.

  (D) Hide Purchase - Licensee receiving hides for slaughtering services must obtain a copy of the Custom Slaughter-Release Permit to record transfer of ownership as required by Section 4-24-18.